Fish Camp Style

Prep Time: 20 minutes

Ingredients

The Catfish & Marinade Bath

• 2 lbs (approx. 4 large) fresh U.S. farm-raised catfish fillets (patted completely dry)
• 1 ½ cups cultured buttermilk
• 1 large egg, lightly beaten
• 1 tbsp Louisiana-style hot sauce (e.g., Crystal or Frank’s)
• 1 tsp yellow mustard

The Signature Southern Cornmeal Dredge

• 1 ½ cups fine yellow cornmeal
• ½ cup all-purpose flour (or cornstarch for extra crispness)
• 1 tbsp Cajun or Creole seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp Old Bay seasoning
• ½ tsp cayenne pepper (adjust to taste)
• 1 tsp freshly cracked black pepper
• 1 ½ tsp kosher salt

For Frying & Serving

• 4 cups peanut oil or vegetable oil (for a high smoke point)
• Serving accompaniments: Fresh lemon wedges, homemade tartar sauce, hot sauce, and sliced dill pickles.

Instructions

Step 1: Prep & Soaking Bath (30 Minutes)

1. Rinse catfish fillets under cold running water and thoroughly pat them completely dry with paper towels. Cut large fillets in half lengthwise or into 3-inch strips if preferred for faster, even cooking . Find Recipes
2. In a shallow dish or wide bowl, whisk together the buttermilk, beaten egg, hot sauce, and yellow mustard.
3. Submerge the catfish fillets into the buttermilk mixture. Cover and let soak in the refrigerator for 30 minutes . The acidity in the buttermilk neutralizes any earthy undertones while tenderizing the fish.

Step 2: Prepare the Cornmeal Dredge

1. In a large baking dish or wide shallow pan, whisk together yellow cornmeal, flour, Cajun seasoning, garlic powder, onion powder, paprika, Old Bay, cayenne, black pepper, and kosher salt.
2. Whisk thoroughly to ensure all spices are evenly distributed throughout the cornmeal.

Step 3: Heat the Frying Oil

1. Fill a heavy cast-iron skillet or deep Dutch oven with 2 to 3 inches of peanut or vegetable oil.
2. Heat the oil over medium-high heat until it reaches 365°F – 375°F (185°C – 190°C) on a clip-on deep-fry or candy thermometer.
3. Chef’s Tip: Maintaining correct oil temperature is vital. If the oil is too cool, the fish will absorb grease and become soggy; if it’s too hot, the cornmeal crust will burn before the fish cooks through.

Step 4: Bread the Catfish

1. Remove one fillet at a time from the buttermilk marinade, allowing the excess liquid to drip off.
2. Lay the fillet into the cornmeal mix, pressing firmly so the cornmeal adheres to all sides and crevices.
3. Lift the coated fillet, gently shake off any loose dredge, and place it on a clean sheet pan. Repeat for all fillets. Let breaded fillets rest for 5 minutes so the crust sets.

Step 5: Fry to Golden Perfection (12–15 Minutes Total Batch Time)

1. Carefully lower 2 to 3 breaded fillets into the hot oil using stainless steel tongs or a slotted spider utensil. Do not overcrowd the pan, as this causes the oil temperature to plummet.
2. Fry each batch for 3 to 4 minutes per side (or 6 to 7 minutes total for thick whole fillets) until the crust turns a rich golden-brown and the internal temperature reaches 145°F (63°C) .
3. The catfish will float naturally to the top when it is cooked through and flaky.

Step 6: Drain & Serve

1. Using a slotted spoon or wire spider, transfer the fried catfish onto a wire cooling rack set over a baking sheet. Avoid draining on paper towels, as trapped steam will soften the bottom crust.
2. Immediately sprinkle a light pinch of sea salt over the hot fish.
3. Allow the oil to return to 375°F before frying subsequent batches.
4. Serve immediately while piping hot with fresh lemon wedges, classic spicy tartar sauce, and cold slaw!

Nutrition

Calories: 485 kcal — · Protein: 38 g 76% · Fat: 22 g 28% · Carbohydrates: 34 g 12% Dietary · Saturated Fat: 4.5 g 22% · Fiber: 3 g 11% · Sugar: 2 g — · Sodium: 680 mg 30%